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Peppermint Crunch Bark

3   candy canes (1/4 cup/50 mL coarsely crushed)1/2 pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts1/2 pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts1 tsp (5 mL) peppermint extract


Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in. (1 cm) between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
Refrigerate at least 15 minutes or until bark is set. Lift parchment and bark from pan. Break into pieces